Job ID
2147483647
Req. No
70056775
Job Title
Food & Nutrition Supervisor Per Diem
Market
CHRISTUS St. Vincent
Category
Facilities
Travel
None
Facility
Not Defined
Address
1672 Hospital Dr
Santa Fe, NM 87505
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Type
PRN
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Job Description
POSITION SUMMARY: Directs food service personnel and daily operations, and provides documentation and input to management for the effective execution of the Food and Nutrition Services Department policies, procedures and processes. Ensures patients and customers receive excellent service.
Requirements
EDUCATION: High school diploma or equivalent preferred.
CERTIFICATION/LICENSES: ServSafe Certification a plus at time of hire, but required within 1 year.
SKILLS:
- Ability to read, write, and communicate verbally in English
- Able to perform all food service operations
- Able to organize time and activities of self and others to maximize effectiveness of department operations
- Spanish-speaking a plus.
EXPERIENCE: Three years food service experience with one year supervisory experience in food service required. Supervisory experience waived if at least one year of food service experience with St. Vincent Hospital Food & Nutrition Services.
NATURE OF SUPERVISION:
-Responsible to: Food & Nutrition Services Director, Managers, and indirectly, Clinical Dietitians.
ENVIRONMENT:
Blood borne pathogen A
Exposure may be possible, though not likely.
PHYSICAL REQUIREMENTS: Frequent wet floors in dish room increase likelihood of slips. Slip-resistant sole shoes required. Computer and cash register screens may contribute to eyestrain. An individual performing this work must expect and be able to stoop, bend, stand, sit, and use gross motor skills and fine motor skills for long periods. Employee must be able to consistently lift 20 pounds, and push and pull heavy commercial equipment; be able to climb a stepladder. Employee is likely to move around the department for 80% of the day and sit in the office approximately 20% of the day. Must be able to tolerate extremes of heat; including in walk-in coolers and freezer, and at grills, ovens and production areas. Subject to stressful professional relationships. Working hours vary, with flexibility due to unexpected changes in schedule and emergencies.
